SharePost-mortem softening of fish muscle during chilled storage as affected by bleeding.
Author(s) : ANDO M., NISHIYABU A., TSUKAMASA Y., et al.
Type of article: Article
Summary
Bleeding caused the delay of muscle softening in yellowtail, horse mackerel, and striped jack, which are pelagic fish. Conversely, bleeding had no influence on the muscle firmness of red sea bream, flatfish, and rudder-fish, which are demersal fish.
Details
- Original title: Post-mortem softening of fish muscle during chilled storage as affected by bleeding.
- Record ID : 2000-3097
- Languages: English
- Source: Ital. J. Food Sci. - vol. 64 - n. 3
- Publication date: 1999/05
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Muscle; Treatment; Texture; Rapid chilling; Blood; Fish
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Kinetics of early postmortem texture deteriorat...
- Author(s) : MACDONALD G. A., DAVIES S. P., HALL B. I.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
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Influence des hautes pressions sur la texturati...
- Author(s) : SERENNES F., CHOPIN C., MASTAIL M., VALLET J. L.
- Date : 1996
- Languages : French
- Source: Sci. Aliments - vol. 16 - n. 3
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Rigor contractions in "rested" and "partially e...
- Author(s) : JERRETT A. R., HOLLAND A. J., CLEAVER S. E.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
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Texturation par extrusion à froid de la pulpe d...
- Author(s) : BARON R., MASTAIL M., VALLET J. L., LUKOMSKA E.
- Date : 1996
- Languages : French
- Source: Sci. Aliments - vol. 16 - n. 1
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Ultrastructural findings on the skeletal muscle...
- Author(s) : FELDHUSEN F., KONIGSMANN D., KAUP F. J., et al.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 31 - n. 4
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